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Heat the oil in a wide shallow pan over a medium heat. Add the onion and cook for 5 minutes, then add the curry powder, rice and cinnamon stick. Stir for 1 minute.
Pour in enough water to come 2.5cm above the surface of the rice. Season and bring to the boil, then cover and reduce to a slow simmer. Cook for 12–15 minutes, until the rice is tender.
Meanwhile, bring a small pan of water to the boil, then add the eggs. Cook for 7 minutes, remove and put the eggs in a bowl of cold water. When cool enough to handle, peel and halve.
Discard the cinnamon stick. Stir in the eggs, tomatoes, mackerel and parsley. Serve with lemon to squeeze over.
Typical values per serving when made using specific products in recipe
Energy | 2,221.7kJ/ 531kcals |
|---|---|
Fat | 29.4g |
Saturated Fat | 5.8g |
Carbohydrates | 0g |
Sugars | 2.1g |
Fibre | 0g |
Protein | 0g |
Salt | 1.5g |
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